Chicken Sekuwa: A Grilled Delight

Every city has its special aroma. For Kathmandu, the capital city of Nepal, it’s the tantalizing smell of grilling meat that wafts through its vibrant streets, especially in the evenings. As the sun sets, the city comes alive with bustling food stalls, each offering their unique take on Nepal’s beloved street food - Sekuwa.

Sekuwa can be made with different kinds of meat, but Chicken Sekuwa holds a special place for its tender and flavorful profile. The recipe involves marinating chicken in a blend of traditional Nepali spices and then grilling it to perfection. It’s a simple yet incredibly satisfying dish that captures the heart of Nepali street cuisine.

Ingredients

• 500 grams chicken, cut into bite-sized pieces
• 2 tablespoons ginger-garlic paste
• 1 tablespoon cumin powder
• 1 tablespoon coriander powder
• 1 teaspoon turmeric powder
• 1/2 teaspoon chili powder
• Juice of 1 lemon
• Salt to taste
• 2 tablespoons cooking oil
• Bamboo skewers, soaked in water

Instructions

1. In a large bowl, combine the ginger-garlic paste, cumin powder, coriander powder, turmeric powder, chili powder, lemon juice, salt, and cooking oil. Mix well to form a smooth marinade.

2. Add the chicken pieces to the bowl and mix well to ensure each piece is thoroughly coated in the marinade. Cover the bowl and let it marinate for at least 2 hours, or overnight for best results.

3. Once the chicken is well-marinated, thread the pieces onto the soaked bamboo skewers.

4. Preheat your grill or broiler. Grill the skewers, turning occasionally, until the chicken is well-cooked and slightly charred, about 10-15 minutes.

5. Serve the Chicken Sekuwa hot, garnished with a sprinkle of fresh lemon juice and a side of aachar (Nepali pickles) for an authentic experience.

The sizzle of the Sekuwa on the grill, the mouth-watering aroma, and the juicy, flavorful bites are more than just a meal - they’re a culinary journey to the lively streets of Kathmandu. Enjoy!